This dish is full of so much flavour and is perfect not only as a quick and easy weeknight meal but elegant enough for date nights, too! Tender and juicy chicken smothered in a creamy parmesan sauce with sun-dried tomatoes and mushrooms – simply delicious!
Ingredients
1 pound chicken breasts (454gams)
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2 tbsp oil from sun-dried tomatoes or olive oil
1 small onion, chopped
½ pound mushrooms, sliced (227grams)
½ c. chopped sun-dried tomatoes (3ounces, 83grams)
3 cloves of garlic, minced fine
1 tsp Italian seasoning (or a mix of oregano, basil, and/or marjoram)
1 c. chicken broth (or 1 chicken bouillon cube and a cup of water)
¾ c. heavy cream (6ounces, 170grams)
½ c. grated Parmesan cheese (2ounces, 57grams)
A handful of chopped fresh basil
Salt and pepper to taste
How to make Chicken with Sun-Dried Tomato and Mushroom Cream Sauce
Step 1: With salt and pepper, season both sides of the chicken breasts.
Step 2: In a very hot pan with a tbsp oil, saute the chicken breasts until golden brown. Flip the chicken and continue to cook the other side until golden brown. When done, remove from the pan and set aside.
Step 3: Add another tbsp of oil in the same pan. Add in the onion and saute for about a minute over high heat.
Step 4: Add the sliced mushrooms to the onions. Cover the pan and cook the mushrooms, stirring occasionally for about 5 minutes until the mushrooms have released their liquid.
Step 5: Uncover and cook for another 5 minutes until the liquid evaporates and the mushrooms are golden brown.
Step 6: Into the pan, add in the sundried tomatoes, minced garlic, dried herbs, and bouillon cubes. Cook for a minute more, breaking the bouillon cubes up.
Step 7: Add in the cream, pour in a cup of water and allow to simmer for about 2 minutes.
Step 8: Add in the parmesan cheese and cook a minute further until melted.
Step 9: Turn the heat off, then stir in the basil. To taste, season with salt and pepper.
Step 10: Add the chicken breasts back to the pan and spoon over the sauce. Cook for several minutes until the chicken breasts are done inside.
Ingredients
- 1 pound chicken breasts (454gams)
- 2 tbsp oil from sun-dried tomatoes or olive oil
- 1 small onion, chopped
- ½ pound mushrooms, sliced (227grams)
- ½ c. chopped sun-dried tomatoes (3ounces, 83grams)
- 3 cloves of garlic, minced fine
- 1 tsp Italian seasoning (or a mix of oregano, basil, and/or marjoram)
- 1 c. chicken broth (or 1 chicken bouillon cube and a cup of water)
- ¾ c. heavy cream (6ounces, 170grams)
- ½ c. grated Parmesan cheese (2ounces, 57grams)
- A handful of chopped fresh basil
- Salt and pepper to taste
Instructions
Step 1: With salt and pepper, season both sides of the chicken breasts.
Step 2: In a very hot pan with a tbsp oil, saute the chicken breasts until golden brown. Flip the chicken and continue to cook the other side until golden brown. When done, remove from the pan and set aside.
Step 3: Add another tbsp of oil in the same pan. Add in the onion and saute for about a minute over high heat.
Step 4: Add the sliced mushrooms to the onions. Cover the pan and cook the mushrooms, stirring occasionally for about 5 minutes until the mushrooms have released their liquid.
Step 5: Uncover and cook for another 5 minutes until the liquid evaporates and the mushrooms are golden brown.
Step 6: Into the pan, add in the sundried tomatoes, minced garlic, dried herbs, and bouillon cubes. Cook for a minute more, breaking the bouillon cubes up.
Step 7: Add in the cream, pour in a cup of water and allow to simmer for about 2 minutes.
Step 8: Add in the parmesan cheese and cook a minute further until melted.
Step 9: Turn the heat off, then stir in the basil. To taste, season with salt and pepper.
Step 10: Add the chicken breasts back to the pan and spoon over the sauce. Cook for several minutes until the chicken breasts are done inside.
